This Taco Bell Churro Ice Cream Taco Copycat recreates Taco Bell and Salt & Straw’s limited-time frozen dessert with the same basic combination that makes the original stand out: creamy churro-inspired ice cream, a crisp waffle cone taco shell, crunchy puffed rice, and a dark chocolate-flavored coating.
Taco Bell officially launched the Salt & Straw Churro Ice Cream Taco nationwide on September 1, 2026. According to Taco Bell’s official announcement, the original features a new creamy Churro Ice Cream inside a crispy waffle cone shell, finished with puffed rice and a dark chocolate-flavored coating.
Because Salt & Straw does not publish the proprietary formula for its Churro Ice Cream, this homemade version does not claim to be the exact restaurant recipe. Instead, it uses softened vanilla ice cream mixed with cinnamon, light brown sugar, vanilla, and a pinch of salt to create an easy churro-inspired filling that works well with the chocolate and waffle cone shell.
The waffle shell is especially important here. Rather than using a fried tortilla coated in cinnamon sugar, this recipe uses a thin homemade waffle-cone batter that is shaped while still warm. Once cooled, it becomes crisp enough to hold the ice cream while keeping the distinctive taco shape of the original dessert.
After filling the shells, the tacos are frozen until firm before being coated with chocolate and puffed rice. The result is a dessert with contrasting textures in every bite: creamy ice cream, a delicate crunchy waffle shell, crisp cereal, and a thin chocolate layer that firms up in the freezer.
Table of Contents
Why You’ll Love This Taco Bell Churro Ice Cream Taco Copycat
This Taco Bell Churro Ice Cream Taco Copycat is more than cinnamon ice cream tucked into a crunchy shell. Each component is designed to recreate the contrast of creamy, crisp, and chocolatey textures that makes the original Taco Bell and Salt & Straw dessert distinctive.
It Uses a Real Waffle Cone-Style Taco Shell
The shell matters. The Taco Bell version uses a crispy waffle cone shell, so this recipe skips fried flour tortillas and cinnamon-sugar taco shells.
Instead, a simple waffle-cone batter is cooked thin and shaped into a taco while it is still warm and flexible. Once cooled, it becomes crisp and sturdy enough to hold the frozen filling.
Easy Churro-Inspired Ice Cream
Salt & Straw has not published the exact formula for its Churro Ice Cream, so this homemade version takes a practical approach. Vanilla ice cream is flavored with cinnamon, light brown sugar, vanilla, and a small pinch of salt.
The cinnamon provides the familiar warm spice, while brown sugar adds a subtle caramel-like depth without making the ice cream overly sweet. A reviewer who tasted the original for Allrecipes described the ice cream as leaning more toward cinnamon cereal and horchata flavors than the flavor of a literal fried churro, which supports keeping this homemade filling creamy and cinnamon-forward.
Plenty of Crunch
The original dessert isn’t just ice cream and chocolate. Puffed rice adds another crunchy layer between the cold filling and chocolate coating.
That combination gives each bite several textures at once: creamy ice cream, crisp waffle cone, light cereal crunch, and chocolate that becomes firm when chilled.
Ingredients You’ll Need
This recipe has three main components: the churro-inspired ice cream, homemade waffle cone taco shells, and the chocolate-puffed rice coating. Making the shells from scratch is worth the extra step because they give the dessert the thin, crisp texture that distinguishes it from a tortilla-based dessert taco. If frozen copycat desserts are your thing, our Copycat Dairy Queen Brown Sugar Cookie Dough Blizzard is another easy restaurant-inspired treat to try.
For the Churro Ice Cream
Vanilla ice cream: Use a good-quality, full-fat vanilla ice cream. It needs to soften enough to stir but should never become completely melted.
Ground cinnamon: Cinnamon provides the warm spice that gives the vanilla base its churro-inspired flavor.
Light brown sugar: A small amount adds sweetness and caramel-like depth. Keep it modest so the finished ice cream doesn’t become grainy or overly sweet.
Vanilla extract: Reinforces the vanilla base and complements the cinnamon and brown sugar.
Salt: Just a pinch balances the sweetness and brings the flavors together.
For the Waffle Cone Taco Shells
The shells need to be thin enough to become crisp but flexible enough to shape immediately after cooking. Have your taco-shaped mold or another narrow rounded form ready before you begin cooking them because the shells become brittle quickly as they cool.
Egg: Provides structure and helps the thin batter hold together.
Granulated sugar: Sweetens the shell while helping it become crisp as it cools.
Unsalted butter: Adds richness and helps create the familiar waffle-cone texture.
All-purpose flour: Provides enough structure for the shells without making them thick or bread-like.
Milk: Loosens the batter so it can spread into a thin round.
For the Chocolate Crunch Coating
Dark or semisweet chocolate: Either works well. Semisweet gives you a sweeter finish, while dark chocolate creates more contrast with the sweet ice cream.
Coconut oil: Thins the melted chocolate slightly so it is easier to coat the frozen tacos and firms nicely when chilled.
Crispy puffed rice cereal: Adds the characteristic crunchy exterior. Use plain, unflavored crispy rice cereal rather than a heavily sweetened variety.
Complete Ingredient List
Churro Ice Cream
- 2 cups vanilla ice cream, slightly softened
- 1 teaspoon ground cinnamon
- 1 tablespoon light brown sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Waffle Cone Taco Shells
- 1 large egg
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 2 tablespoons whole milk
- Pinch of salt
Chocolate Crunch Coating
- 6 ounces dark or semisweet chocolate, chopped
- 1 tablespoon coconut oil
- 3/4 cup crispy puffed rice cereal
Recipe at a Glance
| Detail | Amount |
|---|---|
| Servings | 4 ice cream tacos |
| Difficulty | Medium |
| Main components | Waffle shell, churro ice cream, chocolate crunch coating |
| Freezing required | Yes |
| Best served | Firmly frozen |
How to Make Taco Bell Churro Ice Cream Taco Copycat
The key to this recipe is working in stages. Shape the waffle shells while they are warm, keep the ice cream cold while mixing, and freeze the assembled tacos thoroughly before adding the chocolate coating.
Step 1: Make the Waffle Cone Batter
1. In a medium bowl, whisk the egg and granulated sugar until smooth and slightly lighter in color. Add the melted butter and vanilla extract and whisk again until combined.
Add the flour and salt, then pour in the milk. Whisk just until you have a smooth, pourable batter with no visible pockets of flour. It should be thinner than pancake batter so you can spread it into thin rounds.
Step 2: Cook the Waffle Shells
2. Heat a nonstick skillet over medium-low heat. Spoon about one-quarter of the batter into the pan and immediately spread it into a thin round approximately 6 inches across.
Cook until the underside is lightly golden and the surface looks mostly dry, about 1–2 minutes. Carefully flip and cook the second side until lightly golden.
Avoid making the shell too dark or crisp at this stage. It must remain flexible enough to shape.
Step 3: Shape the Taco Shells
3. Immediately remove the warm waffle round from the skillet and gently fold it over a narrow rounded form, such as the handle of a wooden spoon suspended between two glasses or another heat-safe taco-shaped mold.
Do not press the two sides together. Leave enough space in the center for a generous layer of ice cream.
Hold or support the shell briefly until it begins to keep its shape, then let it cool completely. It will become noticeably firmer and crispier as it cools.
Repeat with the remaining batter to make 4 shells.
Step 4: Prepare the Churro Ice Cream
4. Place the slightly softened vanilla ice cream in a chilled mixing bowl. Add the cinnamon, light brown sugar, vanilla extract, and pinch of salt.
Fold everything together quickly until the cinnamon and brown sugar are evenly distributed. The ice cream should be soft enough to scoop easily but still thick and frozen.
If it becomes runny while mixing, return it to the freezer for 15–20 minutes before assembling the tacos.
Step 5: Fill the Waffle Taco Shells
5. Spoon the churro ice cream into each completely cooled waffle shell. Gently press it into the curved bottom and fill each taco generously, smoothing the exposed ice cream along the top.
Work carefully because the cooled waffle shells will now be crisp and can crack if squeezed.
Step 6: Freeze Until Firm
6. Arrange the filled tacos upright on a parchment-lined tray and transfer them to the freezer for 1–2 hours, or until the ice cream is very firm.
Don’t rush this freeze. Very cold tacos are much easier to coat without melting the ice cream or softening the waffle shells.
Step 7: Prepare the Chocolate Coating
7. Place the chopped dark or semisweet chocolate and coconut oil in a microwave-safe bowl.
Microwave in 20-second intervals, stirring thoroughly after each interval, until the chocolate is smooth. Let it cool for several minutes before using. It should remain fluid but should not feel hot.
Place the crispy puffed rice cereal in a shallow bowl so it is ready before you start coating.
Step 8: Add the Chocolate and Puffed Rice
8. Working with one frozen taco at a time, spoon or drizzle a thin layer of melted chocolate over the outside of the waffle shell.
Immediately press or sprinkle the crispy puffed rice onto the chocolate while it is still wet. Add a little more chocolate over parts of the cereal if needed to help secure it and create the textured chocolate-covered exterior.
Work quickly because the chocolate will begin setting as soon as it touches the frozen taco.
Step 9: Final Freeze
9. Return the finished ice cream tacos to the parchment-lined tray and freeze for another 15–20 minutes, or until the chocolate is completely firm.
Serve directly from the freezer. For the best texture, the ice cream should be firm and creamy, the waffle shell crisp, and the chocolate coating set with plenty of crunchy puffed rice.
Frequently Asked Questions
What Is in the Taco Bell Churro Ice Cream Taco?
The original Taco Bell and Salt & Straw dessert combines churro-inspired ice cream with a crispy waffle cone shell, puffed rice, and a dark chocolate-flavored coating. According to Taco Bell’s official Salt & Straw Churro Ice Cream Taco announcement, these are the defining components of the limited-time dessert. This homemade version recreates those main elements without claiming to use Salt & Straw’s proprietary ice cream formula.
Does the Ice Cream Actually Contain Churros?
For this Taco Bell Churro Ice Cream Taco Copycat, vanilla ice cream is flavored with cinnamon, light brown sugar, vanilla, and salt rather than pieces of fried churro. This keeps the filling smooth and creamy while giving it a warm cinnamon flavor.
Can I Make the Waffle Taco Shells Ahead of Time?
Yes. You can make the waffle cone taco shells ahead and let them cool completely. Store them in an airtight container at room temperature for up to 2 days. Keep them away from moisture, which can quickly soften their crisp texture.
Why Did My Waffle Taco Shell Crack?
The most common reason is waiting too long before shaping it. The waffle round needs to be folded into its taco shape immediately after it comes out of the skillet, while it is still hot and flexible. Once cooled, it becomes crisp and much more likely to break.
Final Thoughts
This Taco Bell Churro Ice Cream Taco Copycat recreates the dessert’s most recognizable elements at home: creamy cinnamon-spiced ice cream, a crisp homemade waffle cone taco shell, crunchy puffed rice, and a firm chocolate coating.
Making the waffle shells from scratch requires a little extra work, but it keeps this recipe much closer to Taco Bell’s waffle-cone dessert than a tortilla-based ice cream taco. If you enjoy recreating restaurant desserts at home, try our Copycat Cheesecake Factory Brownie Crunch Choc-a-Lot Cheesecake next for another chocolate-heavy copycat treat.
Serve the tacos straight from the freezer for the best combination of creamy ice cream and crisp chocolate-covered shell.
Taco Bell Churro Ice Cream Taco Copycat
Equipment
- medium mixing bowl
- nonstick skillet
- taco-shaped mold or wooden spoon handle and glasses
- chilled mixing bowl
- parchment-lined tray
- microwave-safe bowl
- shallow bowl
Ingredients
- 2 cups vanilla ice cream, slightly softened
- 1 teaspoon ground cinnamon
- 1 tablespoon light brown sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 large egg
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 2 tablespoons whole milk
- Pinch of salt
- 6 ounces dark or semisweet chocolate, chopped
- 1 tablespoon coconut oil
- 3/4 cup crispy puffed rice cereal
Instructions
- In a medium bowl, whisk the egg and granulated sugar until smooth and slightly lighter in color. Add the melted butter and vanilla extract and whisk again until combined. Add the flour and salt, then pour in the milk. Whisk just until you have a smooth, pourable batter with no visible pockets of flour. It should be thinner than pancake batter so you can spread it into thin rounds.
- Heat a nonstick skillet over medium-low heat. Spoon about one-quarter of the batter into the pan and immediately spread it into a thin round approximately 6 inches across. Cook until the underside is lightly golden and the surface looks mostly dry, about 1–2 minutes. Carefully flip and cook the second side until lightly golden. Avoid making the shell too dark or crisp at this stage. It must remain flexible enough to shape.
- Immediately remove the warm waffle round from the skillet and gently fold it over a narrow rounded form, such as the handle of a wooden spoon suspended between two glasses or another heat-safe taco-shaped mold. Do not press the two sides together. Leave enough space in the center for a generous layer of ice cream. Hold or support the shell briefly until it begins to keep its shape, then let it cool completely. It will become noticeably firmer and crispier as it cools. Repeat with the remaining batter to make 4 shells.
- Place the slightly softened vanilla ice cream in a chilled mixing bowl. Add the cinnamon, light brown sugar, vanilla extract, and pinch of salt. Fold everything together quickly until the cinnamon and brown sugar are evenly distributed. The ice cream should be soft enough to scoop easily but still thick and frozen. If it becomes runny while mixing, return it to the freezer for 15–20 minutes before assembling the tacos.
- Spoon the churro ice cream into each completely cooled waffle shell. Gently press it into the curved bottom and fill each taco generously, smoothing the exposed ice cream along the top. Work carefully because the cooled waffle shells will now be crisp and can crack if squeezed.
- Arrange the filled tacos upright on a parchment-lined tray and transfer them to the freezer for 1–2 hours, or until the ice cream is very firm. Don’t rush this freeze. Very cold tacos are much easier to coat without melting the ice cream or softening the waffle shells.
- Place the chopped dark or semisweet chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring thoroughly after each interval, until the chocolate is smooth. Let it cool for several minutes before using. It should remain fluid but should not feel hot. Place the crispy puffed rice cereal in a shallow bowl so it is ready before you start coating.
- Working with one frozen taco at a time, spoon or drizzle a thin layer of melted chocolate over the outside of the waffle shell. Immediately press or sprinkle the crispy puffed rice onto the chocolate while it is still wet. Add a little more chocolate over parts of the cereal if needed to help secure it and create the textured chocolate-covered exterior. Work quickly because the chocolate will begin setting as soon as it touches the frozen taco.
- Return the finished ice cream tacos to the parchment-lined tray and freeze for another 15–20 minutes, or until the chocolate is completely firm. Serve directly from the freezer. For the best texture, the ice cream should be firm and creamy, the waffle shell crisp, and the chocolate coating set with plenty of crunchy puffed rice.
Notes
Nutrition
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